The distinctly English version, popularised by Marguerite Patten in her 1978 'The Epicure's Book of Steak and Beef Dishes', is significantly different to the original German Schwarzwälder Kirschtorte which is necessarily prepared using a high proportion of Kirschwasser or a similar strong spirit liqueur, has less chocolate and is invariably entirely covered, sides as well as top, with cream.
The original German Schwarzwälder Kirschtorte
Picture: Mikel Ortega
English 'Back Forest Gateau' types
From: (L to R) www.dishmaps.com, www.waitrose.com, BBC
2015