Roughly chop the chocolate and cranberries. Mix the butter with the sugar, vanilla pulp and salt until creamy. Gradually add the eggs. Then add the whipped cream, and mix well. Combine the flour with the baking powder, sift over the egg mixture, and fold in. To finish, add the chopped chocolate and cranberries.
Line the spring-form tin with baking paper, grease the edges, and sprinkle with breadcrumbs. Alternatively place patty pans in the muffin tray. Pour the dough into the tin/tray, and bake in the preheated oven for approx. 30-35 minutes at 150°C (convection) (electric: 175°C / Gas: Level 2).
After baking, leave the cake to cool, and dust with icing sugar if desired.