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": "9e1b9b0bd23f4cb4b8394aac0290d8e0",
    "updated": "2025-04-25T20:27:00.507Z",
    "title": "Cold Brew Chocolate Cake",
    "subtitle": "PALEO VEGETARIAN",
    "description": "This cake is a favorite in our home, often disappearing before I even get to the frosting! The combination of coffee and chocolate is delightful for any occasion, and this version, paired with a Cinnamon Vanilla Cold Brew Latte (recipe not included), makes a perfect afternoon treat.",
    "ingredients": [
      {
        "section": "Cake",
        "ingredients": [
          "plus 1 teaspoon (75 g) cassava flour",
          "plus 2 tablespoons (75 g) sifted tigernut flour",
          "(65 g) arrowroot flour (also known as starch",
          "(50 g) cacao powder",
          "homemade baking powder",
          "baking soda",
          "salt",
          "(240 g) coconut milk or canned organic coconut milk without guar gum (such as native forest's simple)",
          "apple cider vinegar",
          "eggs, at room temperature",
          "plus 2½ tablespoons (270 g) coconut sugar",
          "(240 g) homemade cold brew coffee or other organic cold brew coffee",
          "coffee extract (optional but highly recommended, such as flavorganics brand)",
          "(114 g) avocado oil or extra virgin olive oil"
        ]
      },
      {
        "section": "Frosting",
        "ingredients": [
          "(200 g) avocado, weighed after pitting and peeling, mashed (from about 2 avocados)",
          "(160 g) pure maple syrup",
          "coffee extract (optional but highly recommended)",
          "(45 g) cacao powder",
          "(30 g) organic extra virgin coconut oil",
          "(250 g) coconut cream without guar gum (such as let's do organic), solid part only, chilled (measure by weight for"
        ]
      },
      {
        "section": "Decorating",
        "ingredients": [
          "chocolate bar, for grating (such as the hu or pascha bar of your choice; optional)",
          "roasted whole coffee beans (optional)",
          "whole or sliced strawberries (optional)"
        ]
      }
    ],
    "instructions": [
      "Preheat your oven to 350°F. Prepare two 8-inch cake pans by lining the bottoms with parchment paper rounds and the sides with parchment strips.",
      "In a medium bowl, sift together the cassava flour, tigernut flour, arrowroot flour, cacao powder, baking powder, baking soda, and salt.",
      "Combine the coconut milk and vinegar in a small bowl and stir. Allow the mixture to sit for approximately 10 minutes, or until it thickens to a buttermilk consistency.",
      "Using a stand mixer fitted with the whisk attachment, beat the eggs on low speed, gradually increasing to high speed until foamy. Reduce the speed to low, add the coconut sugar, then return to high speed and beat until the sugar dissolves and the mixture becomes very frothy (about 1 minute).  With the mixer on low speed, incorporate the coconut buttermilk mixture, cold brew coffee, and coffee extract (if using), followed by the avocado oil.  Increase the speed to medium and beat until well combined.",
      "Reduce the mixer speed to low and gradually add the dry ingredients in three portions, ensuring each portion is fully incorporated before adding the next. Scrape down the sides of the bowl as necessary.",
      "Evenly distribute the batter between the two prepared cake pans. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.",
      "Let the cakes cool in the pans while preparing the frosting.",
      "For the frosting: Combine the avocado, maple syrup, coffee extract (if using), cacao powder, and coconut oil in a blender and blend on high speed until smooth.",
      "In a stand mixer fitted with the whisk attachment, briefly mix the chilled, solid coconut cream until homogenized. Be careful not to overmix, as it can turn into a curd. Add the avocado mixture and mix until combined. If the frosting is firm enough, proceed to frost the cake. If not, refrigerate for a few hours, stirring occasionally, until it reaches a suitable consistency.",
      "To assemble: Place one cake layer on a serving plate and spread half of the frosting evenly over the top. Carefully place the second cake layer on top and spread the remaining frosting artfully over the top layer.",
      "Optionally, decorate with grated chocolate (chill a chocolate bar and grate it using the slicing side of a grater), roasted whole coffee beans, and/or strawberries."
    ],
    "notes_ingredients": "Using ripe, creamy avocados is crucial for this recipe. Ensure your tigernut flour is finely ground; if not, process it briefly in a blender or food processor to achieve a smooth texture.",
    "notes_instructions": null
  }
]