Turn the oven to heat up to 175 degrees. Prepare all the necessary ingredients. Cover a baking pan with parchment paper and lightly posypte her cocoa. Brush edges with oil. Cranberries to get more not necessarily because it is better to add frozen.

Take a medium size saucepan and melt in it the butter (on the stove). Once the butter is completely melted, remove the pan from the heat and add the sugar, vanilla sugar, salt and cocoa. Stir until smooth.

Add the eggs one by one. Attention! At the time of adding it's very important to stir so that the eggs don't curdle!

Add the flour and stir quickly until smooth. Beat and long to interfere with, nevertheless, you just need to make sure that all the ingredients are well blended and the consistency no lumps.

Turn batter into a baking pan and rovnomerno sprinkle with frozen cranberries. Bake pie on lower shelf of the oven for about 20 minutes (in the form of 24 cm if the form is less, hence the need to bake a little longer), until the edges of the cake will not harden (it is visually noticeable). The main thing - not to overdo, because the cake should be very moist. It comes after - during the cooling.

To give the cake to cool at room temperature and then place in the refrigerator for 30 minutes. Can be served as is or with ice cream or whipped cream. Bon appetit!