Preheat the oven to 350°F. Lightly grease a 10 ̋ tube pan. Line the bottom with parchment and grease the parchment., For the cake: In a large bowl, beat the egg yolks until light in color; add the salt and 3/4 cup sugar and beat until thick and lemon-yellow in color. Stir in the melted chocolate and chips. Fold in the almond flour and vanilla., In a separate bowl, beat the egg whites until foamy. With the mixer running, sprinkle in the remaining sugar, beating until soft peaks form. Fold one-third of the whites into the chocolate mixture to lighten it; fold in the remaining whites just until no streaks remain., Transfer the batter to the prepared pan. Bake for 33 to 38 minutes, until a cake tester inserted in the center comes out clean. Remove from the oven and place on a rack. Loosen the edges and let cool in the pan for 1 hour., Loosen the edges again and invert the cake onto the rack. Place the rack over a piece of parchment., To make the glaze: Combine all of the ingredients and heat together in a small saucepan over low heat, stirring until smooth. If the glaze is too thick to pour, add more milk, a tablespoon at a time, to thin it out. Pour over the cake to coat the top., Storage instructions: Store leftover cake covered in the refrigerator for up to 5 days; freeze for longer storage.