1. Preheat the oven to 350°F and line a jelly roll pan with parchment paper, then lightly grease the paper.

2. Beat the eggs and granulated sugar until pale and slightly thickened, then mix in the vanilla extract and melted butter.

3. Sift in the flour, cocoa powder, baking powder, and salt, then fold gently until the batter is smooth.

4. Spread the batter evenly into the prepared pan and bake for 10 to 12 minutes, just until the cake springs back lightly.

5. Dust a clean kitchen towel with powdered sugar, turn the warm cake onto the towel, peel off the parchment, and roll the cake up gently with the towel inside.

6. Let the rolled cake cool completely.

7. Beat the cream cheese, powdered sugar, and vanilla extract until smooth.

8. In a separate bowl, whip the heavy whipping cream until soft peaks form, then fold it into the cream cheese mixture.

9. Carefully unroll the cooled cake and spread the filling evenly over the surface, leaving a small border around the edges.

10. Roll the cake back up without the towel and place it seam-side down on a serving platter.

11. Heat the heavy cream for the topping until hot, pour it over the chopped semi-sweet chocolate, and stir until smooth.

12. Spread the ganache over the outside of the cake, create a bark-like texture if desired, and chill before serving.

13. Dust with powdered sugar before slicing and serving.