Pre-heat oven to 160°C. Grease the mould. Melt the chocolate with butter. In a mixing bowl, using the whisk attachment, whisk vigorously egg yolks with 130g of sugar. Add the milk, flour, yeast, cocoa and cocoa powder. Using a spatula, add the butter and chocolate mix. Whip the egg whites and add 2 sugar pinches until stiff. Add with a spatula the egg whites in the batter. Add the cranberries. Pour in the mould. Bake at 160°C for one hour. Allow to cool on a wire rack and remove from bundt pan. Freeze for 2 hours.
