Chocolate Pate With Raspberry Sauce

Line the long sides and bottom of a 21.5 x 11.5 cm loaf pan with a sheet of parchment paper extending 7.5 cm over each side. Brush the paper and insides of pan with oil and set aside.
Place the butter and cocoa in a food processor or bowl and process or mix with a wooden spoon until very smooth. Set aside.
Place the chocolate in a double boiler over barely simmering water and stir until just melted. Set aside to cool.
Whip the cream in a deep bowl and set aside.
Combine the egg yolks and sugar in a large bowl. Beat at medium speed until the mixture is thick and pale yellow, 3-5 minutes.
Add the melted chocolate to the egg mixture and beat until smooth. Stir in the whisky, then gently fold in the whipped cream.
Transfer the mixture to the loaf pan and smooth the top evenly with a spatula. Gently tap the container on the counter to eliminate any air bubbles. Cover and freeze overnight.
To serve: Remove the chocolate pate from the freezer and let sit at room temperature for 30 minutes. Run a knife along each short side of the pan and lift the pate out by the paper wings. Invert on a rectangular platter and carefully peel off the paper.
Place 2 tablespoons of raspberry sauce on each of the dessert plates. With a knife dipped in hot water, cut the pate into 1.5 cm slides and place a slice on each plate.
Garnish with orange zest and fresh raspberries.