For the nougat sauce, warm the heavy cream and dissolve the nougat in it.

Mix the cornstarch and simple syrup in some water and then add to the cream.

Mix together well and let cool.

Finally, fold in rum and whipped cream.

Preheat oven to 480 °F (250 °C) lower heat and 320 °F (160 °C) or 375 °F (190 °C) upper heat.

Heat a pan of water in the oven.

For the soufflé, sieve the quark and carefully mix with the egg yolks.

Beat the egg whites to soft peaks with the sugar and fold into the quark.

Fold cocoa powder into a quarter of the mixture.

Butter small (about 3 in (8 cm)) ramekins, sprinkle with sugar, fill with both mixtures alternately, and smooth.

Bake in a boiling water bath for about 20–25 minutes.

Immediately place the soufflés on plates and pour the nougat sauce over them.