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DIRECTIONS

Cake: Preheat the oven to 375 degrees F, with a rack in the middle.
Butter and flour a 9-inch round cake pan. Line it with a circle of parchment or wax paper cut to fit, and grease and flour the paper.
In the top of a double boiler, over simmering water, melt the chocolates and the butter. Let them cool to lukewarm (this is important) while you attend to the next step.
In a large bowl, with an electric mixer, beat together the eggs, sugar and salt for 15 minutes.
Fold the chocolate mixture gently into the egg-sugar mixture. Fold in the flour, then the vanilla extract and finally the optional miniature chocolate chips. Scrape the mixture into the pan.
Bake it for 20 minutes.
Cool the cake completely in the pan on a rack. Turn it out onto the rack. Line the serving dish you'll be using with four 3-inch-wide strips of wax paper on which the cake will rest while you glaze it. Make sure the wax paper extends out around the rim of the dish so the glaze won't get all over the dish. Transfer the cake carefully to the serving dish.
Glaze: In the top of a double boiler, over simmering water, melt together the chocolates and the butter. Stir them frequently. When they've melted, remove the top of the double boiler from the heat. Let the glaze cool for 2 or 3 minutes; pour it over the cake.
Let the cake stand for at least 6 hours at room temperature. Then gently attempt to pull the wax paper strips out from under it. If the hardened glaze glues them on, slice away the extra glaze with a sharp knife before pulling out the wax paper.
Use a sharp knife to cut the cake as well. Give people small slices; this is seriously dense.