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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

No-Bake Espresso Chocolate Cheesecake

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No-Bake Espresso Chocolate Cheesecake
An easy and delicious recipe for No-Bake Espresso Chocolate Cheesecake! So rich and creamy… it’s hard to stop at one slice.
No-Bake Espresso Chocolate Cheesecake
prep 40 mins
inactive 6 hours
total 6 hours, 40mins
author ashley manila
yield 9" cheesecake
An easy and delicious recipe for No-Bake Espresso Chocolate Cheesecake! So rich and creamy... it's hard to stop at one slice.

Ingredients
For the Chocolate Cookie Crust:
  • (1) regular full-size package Oreo cookies, crushed into fine crumbs 
  • 8 tablespoons unsalted butter, melted
  • 1/2 teaspoon espresso powder 
For the Espresso Cheesecake Filling:
  • 14 ounces bittersweet chocolate, coarsely chopped
  • 1 and 1/2 teaspoons espresso powder 
  • 1 and 1/2 pounds (680g/24 ounces) full-fat cream cheese, at room temperature
  • 1 cup (198g/7 ounces) granulated sugar
  • 1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
  • 1 Tablespoons Dutch-process cocoa powder 
  • 1 and 1/2 teaspoons vanilla extract 
  • 1 cup (8 ounces) heavy cream, at room temperature
For the Espresso Ganache: 
  • 1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, finely chopped
  • 1 and 1/4 cups (12 ounces) heavy cream
  • 1/4 cup (57g/2 ounces) unsalted butter, at room temperature, cut into cubes
  • 1 teaspoon espresso powder
  • Espresso beans, for garnish, optional 
  • Chocolate shavings, for garnish, optional 
Instructions
For the Chocolate Cookie Crust:
  1. Lightly grease the bottom and sides of a 9-inch springform pan. 
  2. In a large bowl combine the Oreo cookie crumbs, melted butter, and espresso powder; mix well to combine.
  3. Press the crust into the prepared pan, pressing it firmly down in the middle and slightly up the sides. Place crust in the freezer while you prepare the filling. 
For the Espresso Cheesecake Filling:
  1. Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.
  2. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Stir in the espresso powder. Set aside until needed.
  3. In the bowl of a food processor (or high-powered blender), pulse the cream cheese until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and cocoa powder and beat smooth. Add in the vanilla and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate until evenly combined. 
  4. Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it’s evenly blended.
  5. Remove the crust form the freezer.
  6. Scrape the filling over the crust and smooth the top. 
  7. Transfer the cheesecake to the refrigerator to chill for at least 6 hours. 
For the Espresso Chocolate Ganache:
  1. Add chopped chocolate to a medium bowl; set aside.
  2. In a small saucepan over medium-heat, bring the cream to a low simmer. Pour half of the cream on top of the chocolate pieces and set aside for 2 minutes. With a whisk, begin to incorporate the melted chocolate into the cream. Slowly add the remaining cream and continue carefully whisking until smooth and glossy.
  3. Add in the butter and use a spatula to stir until the butter is completely melted. Fold in the espresso powder. The mixture will be dark and glossy. 
  4. Place a 1/2 cup of the ganache in a small bowl, and set it aside until needed.
  5. Pour remaining ganache over the chilled cheesecake. Sprinkle with chocolate shavings, if using. Set aside until ganache is set, about 1 hour.
  6. Scrape reserved ganache into a piping bag fitted with a star tip. Pipe ganache stars around the edge of the cheesecake and top each star with a few espresso beans (this is all optional). 
  7. To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.
  8. Store, loosely covered, in the refrigerator, for up to 4 days. 
courses dessert
cuisine cheesecake

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