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

    [
  {
    "recipeCode": "457fbf3d53484ca2bd7cfc4a053ec9a8",
    "updated": "2025-05-08T09:37:35.279Z",
    "title": "Whipped Chocolate Cake",
    "subtitle": null,
    "description": "Komi, a beautiful girl who seems reserved, faces severe social anxiety and finds it difficult to make friends. In this part of the story, Komi is encouraged by her friends to bake a chocolate cake for Valentine's Day. This recipe, inspired by the story, yields a rich, creamy, and intensely chocolaty cake.",
    "ingredients": [
      {
        "section": "Whipped Chocolate Cake",
        "ingredients": [
          "semisweet chocolate chips",
          "unsalted butter",
          "unsweetened cocoa powder",
          "hazelnut milk (or any dairy or nondairy milk).",
          "egg whites",
          "sugar, divided",
          "egg yolks",
          "brandy (or 1 teaspoon vanilla extract).",
          "all-purpose flour",
          "salt"
        ]
      },
      {
        "section": "Soft Whip",
        "ingredients": [
          "heavy whipping cream",
          "sugar",
          "vanilla extract"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 350°F (175°C; gas mark 4). Line the sides and bottom of a 7 x 3-inch (18 x 7.5 cm) or 8 x 2-inch (20 x 5 cm) round cake pan with parchment paper and set aside.",
      "Melt the chocolate chips and butter in a small microwave-safe bowl in 15- to 30-second intervals, stirring between each until smooth. Stir in the cocoa powder and hazelnut milk until fully incorporated.",
      "In a medium bowl, using a hand mixer with a whisk attachment, whip the egg whites and ¼ cup (50 g) of sugar. Begin at low speed, then increase to medium-high until stiff peaks form, about 6 minutes.",
      "In a large bowl, whip the egg yolks with the remaining ¼ cup (50 g) sugar until the mixture becomes pale and triples in volume. Add the brandy and mix on low speed until combined. Gently fold in the melted chocolate in three additions using a spatula.",
      "Fold one-third of the whipped egg whites into the chocolate and yolk mixture to loosen it. Gradually fold in the remaining egg whites in thirds. Add the flour and salt, folding gently until just combined, aiming to fold fewer than ten times.",
      "Pour the batter into the prepared pan, gently tap it to release large air bubbles, and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to rest for a few minutes. It is normal for the cake to deflate slightly, reflecting its soufflé-like texture.",
      "For the soft whip: Combine all ingredients in a medium bowl. Using a hand mixer with a clean whisk attachment, start whipping at low speed and gradually increase to medium-high until soft peaks form, approximately 3 minutes.",
      "Slice the cake into wedges and serve each piece topped with a generous dollop of the soft whip."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]