Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (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 hi.
    - 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 : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "a0e49a508a114dcda3e47c437792a7cc",
    "updated": "2025-05-10T12:53:44.746Z",
    "title": "Chocolate Ganache Drip Cake",
    "subtitle": null,
    "description": "Using a smooth and silky ganache to decorate a cake imparts a rich, luxurious chocolate flavor that makes every bite irresistible. This recipe uses a blend of dark and milk chocolate to achieve a balanced taste. For a more intense flavor, you can use 300g of dark chocolate alone. If you prefer milk chocolate only, use 450g total, and for white chocolate, 600g is recommended. Feel free to experiment with different combinations to suit your chocolate preference. Have fun decorating—adding golden accents to this cake made it extra special.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "unsalted butter, at room temperature, plus extra for greasing",
          "soft light brown sugar",
          "self-raising flour",
          "cocoa powder",
          "eggs",
          "vanilla extract"
        ]
      },
      {
        "section": "Buttercream",
        "ingredients": [
          "unsalted butter, at room temperature",
          "icing sugar",
          "cocoa powder",
          "double cream"
        ]
      },
      {
        "section": "Ganache",
        "ingredients": [
          "dark chocolate",
          "milk chocolate",
          "double cream"
        ]
      },
      {
        "section": "Ganache Drip/Decoration",
        "ingredients": [
          "dark chocolate",
          "milk chocolate",
          "double cream"
        ]
      },
      {
        "section": "For the recipe",
        "ingredients": [
          "sprinkles",
          "truffles"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 170°C (150°C fan) and grease and line two 20cm springform cake tins with parchment paper.",
      "In a large bowl, cream the butter and sugar together until the mixture is light and fluffy.",
      "Add the flour, cocoa powder, eggs, and vanilla extract, then beat until thoroughly combined.",
      "Divide the batter evenly between the two tins and bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.",
      "Allow the cakes to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.",
      "Buttercream:",
      "In a large bowl, beat the butter until softened.",
      "Add the icing sugar and cocoa powder, then beat until smooth and fluffy.",
      "Gradually incorporate the double cream while continuing to beat until the buttercream is light and smooth.",
      "Slice each cake horizontally in half using a long serrated knife to create four layers in total.",
      "Place the first cake layer on a cake board or flat plate.",
      "Spread two tablespoons of buttercream evenly over the top using a palette knife.",
      "Repeat stacking and spreading buttercream with the second and third layers.",
      "Place the final layer on top.",
      "Use the remaining buttercream to apply a thin crumb coat over the sides and top of the cake. Chill in the fridge for at least 30 minutes.",
      "Ganache:",
      "Break the dark and milk chocolate into pieces and place them in a heatproof bowl.",
      "Heat the double cream in a small pan until just below boiling.",
      "Pour the hot cream over the chocolate and let it sit for at least 5 minutes.",
      "Stir gently until smooth and fully combined.",
      "If any chocolate lumps remain, warm the mixture gently over low heat or microwave briefly, stirring until smooth.",
      "Allow the ganache to cool slightly, stirring every few minutes until it reaches a peanut-butter-like consistency.",
      "To speed up cooling, place the bowl in the fridge, stirring frequently to prevent it from setting too fast.",
      "Once slightly set, you can whisk the ganache with an electric hand whisk to achieve a lighter, mousse-like texture.",
      "Remove the chilled cake from the fridge and use a small angled spatula to evenly cover the top and sides with ganache.",
      "Use a large metal scraper for a smooth finish.",
      "Chill the cake in the fridge again for at least 30 minutes.",
      "Ganache Drip/Decoration:",
      "Break the dark and milk chocolate into pieces and place in a heatproof bowl along with the double cream.",
      "Microwave in short bursts until the mixture is smooth.",
      "Transfer the ganache to a small piping bag or use a teaspoon to drip it along the edges of the cake.",
      "The more ganache you let drip over the edges, the longer the drips will be.",
      "Chill the cake in the fridge for another 30 minutes.",
      "To finish, decorate the cake by piping leftover ganache or buttercream into swirls and scatter sprinkles and truffles as desired."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]