Prepare the Cake:

• Preheat the oven to 350°F (180°C). Line a 15×10-inch jelly roll pan with parchment paper.
• In a bowl, beat the eggs and sugar together until thick and pale.
• Sift together flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture.
• Spread batter evenly in the prepared pan.
• Bake for 10-12 minutes, until the cake springs back when touched.

Roll the Cake:

• While the cake is hot, turn it onto a kitchen towel dusted with powdered sugar.
• Carefully peel off the parchment paper. Roll the cake and towel together from the short side.
• Let it cool completely.

Prepare the Filling:

• Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
• Unroll the cooled cake, spread raspberry preserves over the surface.
• Layer with whipped cream and add fresh raspberries.
• Roll the cake tightly, without the towel.

Decorate:

• Drizzle melted chocolate over the roulade.
• Decorate with additional whipped cream, fresh raspberries, and grated chocolate.
• Dust with powdered sugar.