Directions

1. 1

   Preheat oven to 325°F. Coat a 12-cup bundt pan with baking spray and set aside.

2. 2

   In a food processor fitted with a knife blade, pulse the almond paste and granulated sugar together until the mixture reaches a fine, ground consistency.

3. 3

   Transfer the almond-sugar mixture to a large mixing bowl.

4. 4

   Add the room-temperature butter to the bowl. Using an electric mixer fitted with a paddle attachment, beat on medium-high speed for 5 minutes until the mixture is pale and fluffy.

5. 5

   Reduce the mixer speed to medium and add the eggs one at a time, beating well after each addition.

6. 6

   While continuing to beat on medium speed, slowly pour in the amaretto coffee creamer until fully incorporated.

7. 7

   Using a spatula, scrape down the sides and bottom of the bowl to ensure even mixing.

8. 8

   Reduce the mixer to its lowest speed. Add the baking powder, baking soda, and salt, then gently fold in the flour alternately with the Greek yogurt, beginning and ending with flour. Mix until the batter is smooth and no lumps remain.

9. 9

   Using a spatula, fold in the mini chocolate chips until evenly distributed throughout the batter.

10. 10

    Pour the batter into the prepared bundt pan, smoothing the top gently.

11. 11

    Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.

12. 12

    Allow the cake to cool in the pan on a wire rack for 15 minutes. Then carefully invert it onto the rack and cool completely.

13. 13

    Once the cake has cooled completely, make the icing by whisking together the powdered sugar, almond extract, and a few drops of water until you achieve a smooth, pourable consistency.

14. 14

    Drizzle the almond icing over the cooled cake, then sprinkle chocolate flakes over the top for garnish.