Preheat the oven to 350°F (175°C) and line a 15x10 inch jelly roll pan with parchment paper. Lightly grease the paper.

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

In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture.

Spread the batter evenly into the prepared pan and bake for 12-15 minutes. A toothpick should come out clean when poked.

Remove from the oven and let it sit for a few minutes. On a clean kitchen towel dusted with powdered sugar, invert the cake and peel off the parchment paper. Roll it up using the towel to guide you, set aside to cool.

In a medium bowl, beat together the creamy peanut butter, powdered sugar, unsalted butter, vanilla extract, and milk until smooth.

Once the cake has cooled, unroll it carefully and spread the peanut butter filling evenly. Roll the cake back up without the towel, seam-side down on a serving platter.

Heat heavy cream in a small saucepan until simmering, remove from heat and stir in chocolate chips until melted and smooth. Drizzle over the roulade.

Slice into pinwheel rounds and serve.