Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.

In a large mixing bowl, beat the eggs and granulated sugar together until thick and pale. Stir in the almond extract.

In a separate bowl, sift the flour, cocoa powder, baking powder, and salt. Fold the dry ingredients into the egg mixture until just combined.

Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes or until the cake springs back when touched.

Dust a clean kitchen towel with powdered sugar and lay it on the counter.

Once the cake is done, invert it onto the prepared towel and peel off the parchment paper.

Gently roll the cake and towel together from one short end and let it cool completely.

In a chilled mixing bowl, whip the heavy cream, powdered sugar, and almond extract until stiff peaks form.

Carefully unroll the cake and spread the whipped cream evenly over it, leaving a small margin around the edges.

Roll the cake back up without the towel, starting from the end where you began.

Place the cake roll on a serving platter, seam side down, and chill in the refrigerator for at least one hour.

Garnish with sliced almonds and dust with powdered sugar before serving.