1. Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, allowing some overhang for easy removal.
2. In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is thick and pale, about 5 minutes.
3. Sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined. Be careful not to overmix.
4. Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
5. While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is done, immediately invert it onto the towel. Carefully peel off the parchment paper.
6. Starting from one short end, roll the cake up tightly in the towel. Allow it to cool completely in this rolled shape.
7. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
8. Once the cake has cooled, unroll it gently and spread the chocolate hazelnut spread evenly over the surface. Then, spread the whipped cream on top of the hazelnut spread.
9. Roll the cake back up, this time without the towel, and place it seam-side down on a serving platter.
10. Dust the top with additional powdered sugar and sprinkle with chopped hazelnuts for garnish.
