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

    [
  {
    "recipeCode": "c01210ad87f54319a352ea6ba12f363a",
    "updated": "2025-05-10T13:23:05.517Z",
    "title": "Speculoos Lava Cakes",
    "subtitle": "Individual chocolate cakes with a molten speculoos center, perfect for impressing and easy to personalize.",
    "description": "These lava cakes resemble chocolate fondants—rich individual chocolate cakes with a gooey speculoos center. They are delightful to slice open, delicious to enjoy, and highly adaptable to your preferred spreads. Speculoos spread (such as Biscoff) works wonderfully, but you can also use chocolate hazelnut or white chocolate spreads. Using dark chocolate in the batter is essential to balance the sweetness of the filling and to enhance the overall flavor.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "speculoos spread (i use biscoff), plus extra to serve",
          "unsalted butter, melted, for brushing",
          "dark chocolate",
          "unsalted butter",
          "egg",
          "egg yolks",
          "caster sugar",
          "plain flour"
        ]
      }
    ],
    "instructions": [
      "Freeze two dollops of speculoos spread on a tray that fits in your freezer for at least 1 hour.",
      "Brush the insides of two 8cm pudding moulds with melted butter using a pastry brush.",
      "Dust the insides evenly with cocoa powder to coat the melted butter.",
      "Preheat the oven to 210°C (190°C fan).",
      "Break the dark chocolate into pieces and place in a small heatproof bowl with the butter.",
      "Melt the chocolate and butter together either in short bursts in the microwave or over a pan of simmering water (bain-marie).",
      "Allow the mixture to cool for 5 minutes.",
      "In a separate bowl, combine the chocolate mixture with the egg and egg yolks, stirring until smooth.",
      "Add the sugar and flour, then mix again until thoroughly combined.",
      "Divide the batter evenly between the two pudding moulds.",
      "Press the frozen dollops of speculoos spread into the center of each mould and bake for 15-17 minutes, until the tops of the cakes are set.",
      "Remove from the oven and let cool in the moulds for 10 minutes, then carefully turn out onto serving plates.",
      "Serve with ice cream and drizzle with additional speculoos spread."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]