Mix cheese with sugar until homogeneous, add cocoa, egg whites, milk, vanilla sugar and whisk. Add flour, mixed with baking powder.

Put prepared mass in greased molds and bake for 15-20 minutes over 355°F.

Mix sugar with water, cook for 1 minute, then cool.

Add cocoa, chocolate, coffee and stir up. Cook the sauce stirring over law heat until sour cream consistence.

When serving, top the soufflé with prepared sauce.