Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en pt.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "3f8c03fef7634f4eb1f8b2d8bcc1cd8e",
    "updated": "2025-05-08T09:30:56.628Z",
    "title": "Kiki's Chocolate Cake",
    "subtitle": "A Studio Ghibli classic",
    "description": "This two-tiered chocolate cake draws inspiration from Kiki's Delivery Service, featuring a light whipped ganache filling and a glossy ganache glaze on top. Ideal for chocolate enthusiasts and fans of Studio Ghibli alike!",
    "ingredients": [
      {
        "section": "Chocolate Cake",
        "ingredients": [
          "nonstick cooking spray, for greasing",
          "milk",
          "unsalted butter, melted",
          "vanilla extract",
          "boiling water",
          "unsweetened cocoa powder",
          "all-purpose flour",
          "sugar",
          "baking powder",
          "baking soda",
          "salt"
        ]
      },
      {
        "section": "Whipped Ganache",
        "ingredients": [
          "heavy whipping cream",
          "chopped 70% cacao dark chocolate or dark chocolate chips"
        ]
      },
      {
        "section": "Chocolate Ganache Glaze",
        "ingredients": [
          "heavy whipping cream",
          "chopped semisweet chocolate or semisweet chocolate chips",
          "unsalted butter"
        ]
      },
      {
        "section": "For Decorating",
        "ingredients": [
          "white chocolate melts",
          "red and green gel food coloring"
        ]
      }
    ],
    "instructions": [
      "To prepare the chocolate cake: Preheat the oven to 325°F (165°C; gas mark 3). Line the sides and bottoms of two 9-inch (23 cm) round cake pans with parchment paper. Grease the parchment with nonstick cooking spray and set aside.",
      "In a large bowl, combine the milk, melted butter, and vanilla extract. In a small heatproof bowl, mix the boiling water with the cocoa powder until smooth. Add this cocoa mixture to the wet ingredients and stir well. In a separate medium bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.",
      "Pour the batter evenly between the two prepared pans. Tap the pans twice on a countertop to release any large air bubbles. Bake for 45 minutes, or until the tops are even and a toothpick inserted into the center comes out clean. Right after baking, place a piece of parchment paper on top of each cake, flip them over, and remove from the pans onto a cooling rack for 10 minutes to help achieve smooth tops. Then flip the cakes back and allow them to cool completely to room temperature.",
      "To make the whipped ganache: Heat 1¾ cups (405 ml) of heavy cream in a microwave-safe container until hot, about 1 to 2 minutes. Place the 400 g chopped dark chocolate into a medium heatproof bowl and pour the hot cream over it. Stir until all the chocolate has melted. Chill the mixture in the refrigerator until cool to the touch, about 15 minutes. Use a hand mixer with a whisk attachment to beat the ganache until it becomes fluffy and forms stiff peaks.",
      "To assemble the cake: After the cakes have fully cooled, level them if necessary. Place one cake layer on a rotating cake stand or serving plate and spread half of the whipped ganache evenly over the top. Position the second cake layer on top and cover the entire cake—in the middle and on the sides—with the remaining whipped ganache. Fill in gaps between layers and smooth the outside with an offset spatula for a polished finish. Refrigerate the cake until the ganache firms, about 15 minutes.",
      "While the cake chills, prepare the chocolate ganache glaze: Heat 1 cup (240 ml) of heavy cream in a microwave-safe container until hot, 1 to 2 minutes. Place the chopped semisweet chocolate and butter into a medium heatproof bowl. Pour the hot cream over them and stir until the chocolate and butter have fully melted and the mixture is glossy.",
      "Set up a drizzling station by placing a wire rack over a baking tray. Remove the cake from the refrigerator and position it on the rack. Gently pour the ganache glaze evenly over the top of the cake, covering it completely. Once glazed, transfer the cake to a cake stand or serving plate to let the glaze set.",
      "To decorate: Create a stencil on a piece of parchment paper by tracing the circumference of the cake pan with a pencil. Inside this outline, draw Kiki flying on her broomstick near the top, with her cat Jiji clinging to her dress; write 'KIKI' in large capital letters beneath her; and sketch a simple pine tree to the left of the scene. Use your own illustration as a guide.",
      "Melt the white chocolate melts according to package directions. Divide the melted chocolate into three small bowls. Add red food coloring to one bowl, green to another, and leave the third white. Mix each bowl well, then transfer to piping bags with a ½-inch (3 mm) tip cut. Allow the melted chocolate to cool from hot to warm to thicken, making it easier to pipe and fill the stencil shapes. Use a small spatula or toothpick to smooth the designs while the chocolate is still warm. Once hardened, carefully lift the decorations using an offset spatula and place them onto the cake for serving."
    ],
    "notes_ingredients": "Feel free to use your preferred type of chocolate for both the cake and the ganache.",
    "notes_instructions": "Because white chocolate decorations can be fragile, it’s a good idea to prepare several in case some break. White chocolate melts without added coloring are easy to remelt, so if you make a mistake, simply reheat the chocolate to start again."
  }
]