1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper. Lightly grease and dust with cocoa.
2. Make the cake: Beat egg yolks and ¼ cup sugar until thick and pale. Mix in vanilla.
3. Sift in flour and cocoa powder. Fold into yolk mixture.
4. In a clean bowl, beat egg whites and salt until soft peaks form. Gradually add remaining ¼ cup sugar and beat to stiff peaks.
5. Gently fold egg whites into batter—don’t deflate!
6. Spread evenly into prepared pan. Bake 12–14 minutes, until cake springs back when touched.

Roll while warm:
7. Dust a clean kitchen towel with powdered sugar. Invert cake onto towel. Carefully peel off parchment.
8. Starting from the short end, roll cake up gently in the towel. Let cool completely (this prevents cracks).

Make the ganache & assemble:
9. Heat cream until steaming. Pour over chopped chocolate. Let sit 2 minutes, then stir until smooth. Cool slightly.
10. Unroll cooled cake. Spread with warm caramel sauce and sprinkle with chopped pecans.
11. Re-roll without the towel.
12. Drizzle top and sides with chocolate ganache. Sprinkle with extra pecans and a pinch of sea salt if desired.
13. Chill 30 minutes to set before slicing.

✨ Serve chilled—each slice oozes with caramel and crunch!

💡 Perfect for: Thanksgiving, Christmas, or any occasion that calls for show-stopping chocolate indulgence.

PREP TIME & NUTRITION :
Prep Time : 30 mins , Cook Time : 14 mins , Total Time : 1 hr 30 mins (includes cooling/chilling) , Servings : 10 slices , Calories : 280 , Net Carbs: 28g , Fats: 17g , Protein: 4g