Ingredients:

For the Chocolate Sponge Cake

- 4 large eggs, room temperature

- 150 g granulated sugar

- 1 teaspoon vanilla extract

- 65 g all-purpose flour

- 30 g unsweetened cocoa powder

- 1 teaspoon baking powder

- 1/4 teaspoon salt

- 2 tablespoons milk

- Powdered sugar for dusting the kitchen towel

For the Coconut Pecan Filling

- 240 ml sweetened condensed milk

- 3 egg yolks

- 115 g unsalted butter

- 95 g sweetened shredded coconut

- 120 g chopped pecans

- 1 teaspoon vanilla extract

For the Chocolate Ganache Glaze

- 170 g semisweet or milk chocolate chips

- 120 ml heavy cream, heated

- 1 tablespoon butter (optional, for shine)

Directions:

1. Preheat the oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.

2. In a large bowl, beat the eggs and granulated sugar on high speed until thick and pale, about 5-7 minutes. Mix in vanilla extract.

3. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.

4. Gradually fold the dry ingredients into the egg mixture, being careful not to deflate it. Stir in milk until smooth.

5. Pour the batter evenly into the prepared pan and spread it out smoothly with a spatula.

6. Bake for 12-15 minutes, until the cake springs back when lightly touched.

7. While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.

8. As soon as the cake is done, invert it onto the prepared towel. Carefully peel off the parchment paper, then starting from the short edge, roll the cake up with the towel inside. Let it cool completely rolled up.

9. For the filling, whisk together sweetened condensed milk, egg yolks, and butter in a saucepan over medium heat. Cook gently, stirring constantly, until thickened and golden, about 8-10 minutes.

10. Remove from heat, then stir in shredded coconut, chopped pecans, and vanilla extract. Allow to cool to room temperatu