Grease and chill a bundt mould in the freezer for at least 30 minutes. Pipe the ginger mixture into alternate recesses of the mould ensuring that it is fully covered. Then quickly fill the rest of the mould with the chocolate mixture, taking care not to disturb the ginger mixture. Bake at 160°C for approximately 60-70 minutes. Leave to cool in the mould then place into the freezer until completely frozen. Whilst still frozen, carefully peel of the mould and invert the cake onto a plate or cake board. Pipe DAWN® Fondant Sublime into each of the indents and in the center of the bundt cake then finish with a generous sprinkle of chopped walnuts.