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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!

Ultimate Chocolate Cheesecake

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Rich, creamy, and supremely flavorful, this is the ULTIMATE Chocolate Cheesecake! The best part? It’s so easy to make and freezer friendly!

The day has arrived! I’m finally sharing that chocolate cheesecake I teased you with on Instastories last week. And trust me… it was worth the wait, my friend.
Because this thick and ultra creamy chocolate cheesecake is one of the best things I’ve ever baked! And I’m confident that after one slice, you’ll be equally smitten with this treat.
Rich, creamy, and supremely flavorful, this is the ultimate chocolate cheesecake! 

Ingredients
  1. For the Crust:
  2. 1 and 1/2 cups (180g/6.3 ounces) Chocolate Wafer Crumbs
  3. 1/4 cup (57g/2 ounces) unsalted butter, melted
  4. For the Ultimate Chocolate Cheesecake:
  5. 2 cups (340g/12 ounces) bittersweet chocolate, coarsely chopped
  6. 1 and 1/2 pounds (680g/24 ounces) full-fat cream cheese, at room temperature
  7. 1 cup (198g/7 ounces) granulated sugar
  8. 1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
  9. 3 Tablespoons unsweetened natural cocoa powder
  10. 4 large eggs plus 2 egg yolks, at room temperature
  11. 3/4 cup (170g/6 ounces) heavy cream, at room temperature
  12. 1 teaspoon vanilla extract
  13. For the Chocolate Ganache:
  14. 1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, finely chopped
  15. 1 and 1/4 cups (12 ounces) heavy cream
  16. 1/4 cup (57g/2 ounces) unsalted butter, at room temperature, cut into cubes

Instructions

  1. For the Crust:
  2. Preheat oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You’ll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.
  3. In a medium mixing bowl, combine the chocolate wafer crumbs and melted butter. Pat the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.
  4. For the Ultimate Chocolate Cheesecake:
  5. Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.
  6. 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. Set aside until needed.
  7. 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 eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate. Finally add in the vanilla and pulse for another 20 seconds.
  8. Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it’s evenly blended.
  9. Scrape the filling over the partially baked crust in the prepared pan.
  10. Place the springform pan in a roasting pan or large baking pan. Place the roasting pan in the preheated oven and pour enough hot water into the pan to come 1-inch up the sides of the springform pan.
  11. Bake the cheesecake in the water bath for 1 hour and 10 minutes, or until the center of the cake is set but still slightly jiggly. The cake will set completely as it cools.
  12. Remove the cake from the water bath and  place the pan on a wire rack. Carefully loosen the foil, then immediately run the tip of a knife around the sides of the pan, to prevent the top from cracking. Cool completely (in the pan), then transfer cheesecake to the refrigerator to chill for at least 6 hours before removing from the pan and slicing. 
  13. For the Chocolate Ganache:
  14. Add chopped chocolate to a medium bowl; set aside.
  15. 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 1 minute. 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.
  16. Add in the butter and use a spatula to stir until the butter is completely melted. The mixture will be dark and glossy. Set aside, at room temperature, until needed.
  17. Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.
  18. To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.
  19. Store, loosely covered, in the refrigerator, for up to 5 days. 

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