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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 Three Chocolate Cake

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No-Bake Three Chocolate Cake Recipe – made in a bundt pan, layers of white, milk and dark chocolate and Oreo cookie crust. Topped with chocolate ganache and fresh berries. A chocolate lover’s heaven !



Look at those layers? If you like chocolate, you should definitely try this dessert!

I made this for a party over the holidays.
Everyone loved it ! Now with Valentine’s Day just around the corner, it it the perfect time for a decadent chocolate dessert.
And this one looks super cool.
Chocolate layers, drippy ganache and it is made in a bundt pan, but it also is “no-bake”.




Ingredients

Hot Liquid :
·         4 cups (1 litre) heavy whipping cream
·         2 cups (500 ml) milk

For The White Chocolate Layers :
·         8 oz (250 grams) white chocolate or chocolate chips
·         1 pack unflavored gelatin (Knox 7 grams/ 2 1/2 tsp)
·         2 tbsp cold water

For The Milk Chocolate layers :
·         8 oz (250 grams) milk chocolate or chocolate chips
·         1 pack unflavored gelatin (Knox 7 grams/ 2 1/2 tsp)
·         2 tbsp cold water

For The Dark Chocolate Layers : (See Notes )
·         8 oz (250 grams) dark (70 % cocoa) chocolate or chocolate chips
·         4 tbsp sugar
·         1 pack unflavored gelatin (Knox 7 grams/ 2 1/2 tsp)
·         2 tbsp cold water
·         optional: 1 tbsp dark cocoa powder + 1 tbsp sugar , if the layer looks similar in color to the milk chocolate one (!!!see notes!!!)

For The Oreo Layers / Crust :
·         24 Oreo cookies (I used double chocolate and left the filling, if using regular Oreos, scrape out the filling)
·         2 tbsp sugar (optional)
·         4 oz (114 grams) melted butter

For The Ganache :
·         4 oz (120 gr) semi-sweet chocolate
·         1/2 cup (120 ml) heavy cream

Other :
·         Berries for garnishing


Instructions

1.        In a saucepan, combine milk and cream and heat over medium heat, until it starts to boil.

2.        Remove from heat. Divide mixture into 3 equal parts, about 2 cups each.

For The White Chocolate layers :
1.        Sprinkle gelatin over cold water in a small bowl, let it stand for a few minutes, until gelatin expands, then heat over a double boiler to liquify.
2.        Place chocolate in a bowl and pour hot liquid over it. Let it stand for 1-2 minutes and whisk to combine.
3.        Add gelatin and whisk to combine.
4.        Generously spray a bundt pan with cooking spray. Pour mixture in the pan. Refrigerate for 30 minutes or more, until set.

For The Milk Chocolate layers :
1.        Sprinkle gelatin over cold water in a small bowl, let it stand for a few minutes, until gelatin expands, then heat over a double boiler to liquify.
2.        Place chocolate in a bowl and pour hot liquid over it. Let it stand for 1-2 minutes and whisk to combine.
3.        Add gelatin and whisk to combine.
4.        Carefully pour in the bundt pan, over the white chocolate layer. Refrigerate for at least 30 minutes, or until set.

For The dark Chocolate Layers :
1.        Sprinkle gelatin over cold water in a small bowl, let it stand for a few minutes, until gelatin expands, then heat over a double boiler to liquify.
2.        Place chocolate in a bowl and pour hot liquid over it. Add sugar. Let it stand for 1-2 minutes and whisk to combine.
3.        Add gelatin and whisk to combine.
4.        Carefully pour mixture over the milk chocolate layer. Refrigerate for at least 30 minutes, or until set.

For The oreo layer / Crust
1.        Process cookies in a food processor until fine crumbs. Combine with sugar and butter and mix to combine.
2.        When the dark chocolate layer is set, very gently add the crust layer, using a spoon to distribute it and then lightly press it over the dark chocolate layer. Refrigerate for 30 minutes.

For The Ganache :
1.        In a small saucepan, heat heavy cream until it just begins to boil and remove immediately.
2.    Place chocolate in a bowl and pour hot cream on top. 
3.        Let it sit for 1 minute, then stir with a rubber spatula. Stir continuously, until mixture gets smooth. Let it cool a little, before you use it, it still needs to be thin, so it drips down the cake.

To Serve :
1.        When ready t0 remove the cake from the pan, use a hair dryer to heat the walls of the pan, or dip it in hot water for 30 - 60 seconds to loosen, then invert onto a serving platter.
2.        Pour chocolate ganache on top and add berries for garnishing.


Recipe Notes
Hot liquid (4 cups heavy cream + 2 cups milk, divided into 3 equal parts, 2 cups each for 3 different chocolate layers, needs to be kept hot or reheated and poured over the different kinds of chocolate. You do need to wait for each layer to set in the fridge for at least 30 minutes, before you carefully add the next layer). Some readers have reported that the dark and milk chocolate layers may turn very similar in color. We want them to be different! Since the dark chocolate layer is prepared last, feel free to add 1 tbsp dark cocoa powder + 1 tbsp sugar to the layer, in cake it looks similar in color to the milk chocolate.


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