For the filled chocolate pudding, first prepare the filling. To do this, melt the butter in the whipping cream in a saucepan. Dissolve the finely chopped nougat in it, without boiling the whipped cream.
Line a small mold with plastic wrap, pour in the chocolate mixture and chill in the refrigerator for about 2 hours.
For the pudding, separate the eggs. Beat the egg yolks with the sugar until creamy. Melt the finely chopped chocolate in a water bath. Alternately and in portions, stir the room-warm butter and the lukewarm chocolate into the egg yolk mixture, finally stir in the orange liqueur.
Grease the inside of four small ramekins of about 0.2 l capacity and sprinkle with a little sugar.
Beat the egg whites until stiff and stir them evenly into the chocolate mixture.
Remove the chocolate filling from the refrigerator and form small balls of about 15 mm diameter with your hands.
Fill the ramekins halfway with the pudding mixture, carefully press one ball into each until only half of it is visible and cover with the pudding mixture.
Place the ramekins in the refrigerator again for 2 hours.
Place a deep baking tray on the middle shelf of the oven, fill with 1 cm of water and preheat the oven to 150 °C. Place the ramekins on the baking tray. After 40 minutes, the puddings will be nicely risen and ready.
Remove the pudding moulds, place them in a cold water bath and let them cool down.