First prepare the dough for the Sachertörtchen.
For the dough, mix the ingredients in order to make a batter, then pour it into a well-greased tray or pan (approx. 25 x 35 cm) and bake it at 175 °C for approx. 40- 50 minutes and let it cool down.
Carefully divide with a knife and put the lid aside and fill with the jam and put the lid back on.
For the decoration, beat the egg whites with a pinch of salt until stiff, in the meantime boil the sugar and water. About 1.5-2 minutes, then the sugar should have dissolved, but NOT caramelize!
Add the dissolved sugar to the beaten egg whites, stirring constantly, until the mixture has cooled or reached the desired consistency.
Pour into a piping bag fitted with a nozzle and set aside.
For the icing, heat the butter and chocolate to no more than 40 °C (preferably in a hot air oven) and then mix well.
Cut out small cakes with a cookie cutter (DM 3 cm), dip them in the Schocko butter mixture and let them set on a wire rack (in the fridge).
Then use a piping bag to pipe a dot and let it dry as well.